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IN SEASON NOW

SEARED LOIN OF VENISON WITH CELERIAC PURÉE & BAKED PLUMS

FORAGED / MAIN DISH / MEAT & GAME / AUTUMN / WINTER

We are immensely proud of the venison that we produce at Daylesford. Reared at Wootton, our organic farm in Staffordshire, our deer are free to roam the luscious parkland with time to mature naturally in an environment well suited to their needs. Thanks to a careful breeding program they then go on to provide sensational […]

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FORAGED

SEARED LOIN OF VENISON WITH CELERIAC PURÉE & BAKED PLUMS

FORAGED / MAIN DISH / MEAT & GAME / AUTUMN / WINTER

We are immensely proud of the venison that we produce at Daylesford. Reared at Wootton, our organic farm in Staffordshire, our deer are free to roam the luscious parkland with time to mature naturally in an environment well suited to their needs. Thanks to a careful breeding program they then go on to provide sensational […]

WILD RICE, RED CABBAGE, APPLE AND TOASTED COBNUTS SALAD

FORAGED / HEALTHY / SALADS & SIDES / VEGETABLES / AUTUMN

From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]

Fresh Pasta with Asparagus and Wild Garlic

FORAGED / MAIN DISH / EASTER / SPRING

A recipe to celebrate the quintessential taste of spring: Combining British asparagus with fresh wild garlic. The perfect, quick, simple, seasonal supper from our Tutors. Join us for our Pasta Masterclass and discover the art of the pasta making as our Tutors will guide you through creating different pasta doughs, the shaping process along with […]

30 MINS

Roasted Partridge with sweetcorn, wild mushrooms and kale

FORAGED / MAIN DISH / MEAT & GAME / AUTUMN

Partridge is one of the earliest game birds you’ll be able to buy during the game season. It has a naturally milder flavour and is sweeter and more tender than some of the meatier birds, such as pheasant and grouse, so often it is a good introduction for people who are new to game. Roasting […]

2 HRS

Butterflied Leg of Lamb with a Fennel and Rosemary Rub

FORAGED / MAIN DISH / MEAT & GAME / THREE WAYS WITH / EASTER / SPRING

Let lamb be the hero of any occasion with our butterflied leg of lamb recipe, paired with a fennel and rosemary rub – this main dish is simply delicious!

SEARED LOIN OF VENISON WITH PICKLED BLACKBERRIES, BEETROOT AND CREAMED CABBAGE

FORAGED / FRUIT / HEALTHY / MAIN DISH / MEAT & GAME / THREE WAYS WITH / VEGETABLES / AUTUMN

Blackberries and venison tend to come into season at roughly the same time and in its wonderful way, nature has ensured that they are a delicious match. This recipe is a relatively quick one and combines the rich flavour of venison, tart pickled blackberries, earthy beetroot and salty, creamy cabbage just perfectly For more delicious […]